7 cup muffin pan, USA. You could call it an aebleskiver pan if you want, but Wright did not.

Like the Four Seasons Pan, I don't know the introduction date, but it too is in the 1975 catalog.

Available painted black only. The pan is heavy for its size.

Wright did some Asian production in the late 1990s. There are lots of copies and knockoff out there.

This a copy of an old pan, but the only way I would even think I had an old pan was if it had a gate mark and was relatively light.

With this post, I believe we have pictures of all the John Wright baking pans. All that I know of anyway (and have examples of)

I think many of the pans are very attractive and produce striking baked goods once you learn how to use them.

There are recipes for many of the specific pans in the PDF section. In general they need stiff, shortbread-like dough, although I have used cake mixes in pans like the flowers and seashells. You don't get the detail with the lighter mix.

You are also using products from an American Foundry, started in the 1880s and in continuous production, even today.

Reply #29 shows the first variation of the cornhusker pan. The second variation omitted the Classic Gourmet ceramic dot on the top of one of the handles. Pictured here is probably the third variation of the pan where the raised writing was moved from the underside of the handles to the bottom underside of the pan. The John Wright script signature logo replaces the printed name, and the copyright date now states 1995 instead of the original 1984.